Dress up your finger food with this delightful tea sandwich recipe from Chand’s Kitchen. Easy to make, serve and eat, these vegetarian-friendly sandwiches are the perfect lunchtime snack that everyone can enjoy; from grandparents enjoying a meal out on the deck to grandmillenials having a picnic in their backyard. Chandni made these cucumber and strawberry rose cream cheese sandwiches and served them on our Sprig & Vine and Blue Bay collections, while French Perle Scallop was used for prepping and mixing. Try your hand at these sweet and savory snacks for your next outdoor lunch!
Prep Time: 10 minutes
Serves: 8
Ingredients:
Cucumber Cream Cheese Sandwich
4 oz. cream cheese, softened
1 tsp. lemon juice
1 bunch dill, chopped
½ tsp. garlic powder
Pinch of black pepper
Pinch of salt
1 long cucumber, thinly sliced
10 thin sandwich bread slices
Strawberry Rose Cream Cheese Sandwich
4 oz. cream cheese
½ tbsp. rose water
¼ cup, powdered sugar
8 oz. strawberries, thinly sliced
10 thin sandwich bread slices
2 ¼ cups all-purpose flour
Directions:
Cucumber Cream Cheese Sandwich
- Mix the lemon juice, chopped dill, garlic powder, salt and pepper into the cream cheese.
- Spread bread slices with the cream cheese mixture.
- Place the thinly sliced cucumbers on half of the slices.
- Top the remaining slices on the cucumber slices.
- Cut off the crusts and then cut the sandwiches in half.
- Enjoy!
Strawberry Rose Cream Cheese Sandwich
- Mix the rose water and powdered sugar into the cream cheese.
- Spread bread slices with the cream cheese mixture.
- Place the thinly sliced strawberries on half of the slices.
- Top the remaining slices on the strawberries slices.
- Use a cookie cutter to make the perfect circle sandwiches.
- Enjoy!
